Cut the sweet potato into small ½-inch chunks and arrange them on a parchment-lined tray. Sprinkle ½ tsp smoked paprika, ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp black pepper over the potatoes. Toss to coat each piece with the seasonings. Bake for 20 minutes or until tender.
Add the roasted sweet potatoes, grilled corn, black beans, diced tomatoes, diced onion, and roughly chopped cilantro to a large mixing bowl.
Whisk together 3 tbsp lime juice, 1 tsp maple syrup, ½ tsp garlic powder, ½ tsp cumin, ¼ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp salt, and ¼ tsp black pepper in a small bowl. Pour the dressing over the salsa and use a large spoon to gently stir and mix the ingredients together.
You can enjoy the salsa immediately or you can put it in the fridge to chill for 30 minutes before serving. Store leftovers in the fridge for 2-3 days.
Cut the sweet potatoes into small bite-sized pieces that are similar in size to the other ingredients so it's easy to eat.
After you rinse the black beans, make sure to drain them well so it doesn't make the salsa wet and soupy.
You can grill 2 ears of corn from scratch or you can use premade frozen grilled corn to save time. It's just as flavorful and delicious! If you do use frozen vegetables, you can warm it in a small saucepan right before you make the salsa, or you can put the bag of frozen corn in the fridge to defrost the night before. Drain any excess liquid before adding it to the bowl if you choose the second method.